Heirloom Caprese Salad with Balsamic Reduction

What’s not to love about juicy ripe tomatoes, fresh basil, and creamy mozzarella cheese? I really love making caprese salads in the summer so I can use the big beautiful heirloom tomatoes that are available. I used to occasionally drizzle regular balsamic vinegar on top of caprese salads for an added depth of flavor but then I discovered how reducing the balsamic vinegar down to a glaze intensifies the flavor and makes this salad extra special. This caprese salad with balsamic reduction is always a big hit when I serve it to my family or to dinner guests and it disappears quickly.

Heat the balsamic vinegar in a small saucepan over medium heat. Bring to a boil and reduce heat to low then cook until thickened and reduced by half, about 10 minutes. Cool completely.

Slice the heirloom tomatoes and mozzarella cheese. Layer tomatoes, cheese, and basil in a spiral on your serving plate. Drizzle with good olive oil then season with sea salt and freshly cracked pepper, to taste. Drizzle the cooled balsamic vinegar on top. Serve immediately. Enjoy.